Crispy Oven-Baked Buttermilk Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Oven-Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Buttermilk Chicken

Savor the crunchy exterior and tender interior of this crispy oven-baked buttermilk chicken. Marinated in tangy buttermilk and seasoned with a blend of aromatic spices, each bite delivers a perfect balance of flavors with a crisp almond flour coating that’s baked to golden perfection.

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NUTRITION

357kcal
Protein
36.2g
Fat
18.4g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1/2 tsp Garlic Powder

1/2 tsp Paprika

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Place the chicken breast in a shallow dish and pour the low-fat buttermilk over it. Add garlic powder, paprika, salt, and pepper to the buttermilk and mix to combine. Allow the chicken to marinate for at least 30 minutes in the refrigerator.

  • 2

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 3

    In a small bowl, mix the almond flour with a pinch more salt, paprika, and garlic powder if desired. Remove the chicken from the buttermilk, shaking off excess liquid, and dredge it in the almond flour mixture until evenly coated.

  • 4

    Place the coated chicken breast on the prepared baking sheet. For extra crispiness, spray the top lightly with a bit of cooking spray.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy. Flip the chicken halfway through the baking time for even crisping.

  • 6

    Remove from the oven and let rest for a few minutes before serving.

Crispy Oven-Baked Buttermilk Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Oven-Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Buttermilk Chicken

Savor the crunchy exterior and tender interior of this crispy oven-baked buttermilk chicken. Marinated in tangy buttermilk and seasoned with a blend of aromatic spices, each bite delivers a perfect balance of flavors with a crisp almond flour coating that’s baked to golden perfection.

NUTRITION

357kcal
Protein
36.2g
Fat
18.4g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1/2 tsp Garlic Powder

1/2 tsp Paprika

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Place the chicken breast in a shallow dish and pour the low-fat buttermilk over it. Add garlic powder, paprika, salt, and pepper to the buttermilk and mix to combine. Allow the chicken to marinate for at least 30 minutes in the refrigerator.

  • 2

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 3

    In a small bowl, mix the almond flour with a pinch more salt, paprika, and garlic powder if desired. Remove the chicken from the buttermilk, shaking off excess liquid, and dredge it in the almond flour mixture until evenly coated.

  • 4

    Place the coated chicken breast on the prepared baking sheet. For extra crispiness, spray the top lightly with a bit of cooking spray.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy. Flip the chicken halfway through the baking time for even crisping.

  • 6

    Remove from the oven and let rest for a few minutes before serving.